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    Scallops with Orange

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    Scallops with Orange

    There is a pleasing combination of textures in this recipe – the creaminess of the scallops and chestnuts, the crunch of the walnuts and the resilience of the orange zest. It makes a fine first course.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 1 orange
    • 40 g unsalted butter
    • 6 scallops, corals removed
    • 100g peeled chestnuts, vacuum-packed or from a jar
    • 30 g walnuts
    • 1 salad onion, finely chopped
    • 20 g watercress


    1. Peel 2 strips of orange zest – about 1cm x 5cm. Scrape any pith from the back and slice very finely. Remove the orange’s skin and pith, then cut the fruit into thickish rounds
    2. Melt 30g butter until the milk solids turn a light nut-brown. Sear the scallops for 1 minute each side so that they are still tender inside. Transfer them to a warm plate and cover with foil.
    3. Add the orange pieces, chestnuts and walnuts to the pan; cook for 3 minutes, being careful not to break up the oranges. Add the orange zest and chopped salad onion and cook for 3 minutes more. Stir in the rest of the butter with a fork.
    4. Divide the orange and chestnut mixture between two plates and top with the scallops. Season with sea salt and freshly ground black pepper. Serve immediately, alongside the watercress.

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    Drinks recommendation

    There’s no better match for this than a gavi, made from cortese grapes, which often impart a hint of nuttiness alongside citrus on the palate.
    La Monetta Gavi di Gavi 2008 Piedmont, Italy. Bin 567429


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